Recipe 4 All: Green chili salsa dip (beware very hot) Recipe — Every recipe in the World on this site.

Recipe 4 All: Green chili salsa dip (beware very hot) Recipe

Green chili salsa dip (beware very hot)

Yield: 6 servings
12  Tomatillos; *
½cups Yellow Onion; Chopped
5  Jalapeno Peppers; **
teaspoon Garlic; Minced
teaspoon Fresh Tarragon; Chopped, OR
½teaspoon Dried Tarragon; Crushed
½teaspoon Sugar
½teaspoon Salt
1/8teaspoon Black Pepper
3tablespoon Fresh Cilantro; Chopped
2tablespoon Lime Juice
2tablespoon Olive Oil
* Tomatillos are Mexican green tomatoes in husks. Remove the
stems and
** Carefully split each pepper and remove the seeds.
Remember to wear Coarsely chop the tomatillos and place in a bowl.
Add all the other ingredients and mix well. May be served at room
temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY
HOT!!!!!! Makes about 3½ cups of dip. SUGGESTED DIPPERS: Corn
Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese,
Cheddar Cheese

----- Recipe via Meal-Master (tm) v8.05

Title: Boiled Red Cabbage
Categories: Side dish, Norwegian, Vegetables
Yield: 6 servings

2 oz Butter
1 Red cabbage
2 tb Simple syrup
2 Apples, peeled and sliced
1 Onion, chopped
¼ pt Red wine
Juice of one lemon

1>. Melt the butter in a pan and add the shredded cabbage and syrup;
brown over a low flame, stirring constantly. Add the remaining
ingredients, cover the pan and simmer gently for 1½ to 2 hours,
stirring occasionally. Season to taste

Source: the complete book of World Cookery
: Crescent Books, Inc.
: A Division of Crown Publishers, Inc.
: 419 Park Avenue South, New York, NY 10016
: ISBN 7064 0023 2
: 1972

----- Recipe via Meal-Master (tm) v8.05

Title: Broccoli with Sesame Oil
Categories: Vegetables
Yield: 4 servings

Sesame oil
Soy sauce
Toasted sesame seeds

* - or vinegar

1. Blench broccoli by dropping it into boiling water for 2 or 3
minutes, then quickly "refresh" it by running it under cold water.

2. Dress with sesame oil and soy sauce (or vinegar) to taste, then
sprinkle with toasted sesame seeds. Add the dressing just before
serving (at room temperature) or it will discolor the broccoli.

----- Recipe via Meal-Master (tm) v8.05

Title: Festival Eggs
Categories: Cheese/eggs, Main dishes, Mexican, Vegetables
Yield: 6 servings

¼ c Margarine Or Butter
¼ c Vegetable Oil
6 Tortillas; Flour,
½ c Onion; Chopped, 1 Md
6 Eggs; Large
2 c Tomatoes, Chopped, 2 Md
1 Jalapeno Chile; Seed & Chop
2 tb Cilantro; Fresh, Snipped
¼ t Salt
¼ t Pepper
2 oz Colby Cheese; Shredded,½ C

* Flour Tortillas should be 7 to 8-inches in diameter and cut into

Heat the margarine and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown. Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes. Sprinkle with the cheese and serve.

Your Green chili salsa dip (beware very hot) is ready. Happy cooking!

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